Makes 4 servings. Difficulty
1-1/4 pounds thin carrots, peeled and cut into 1-inch lengths 1 Tablespoon unsalted butter 1 Tablespoon gf brown sugar Salt Dash of cinnamon 1/4 teaspoon freshly grated nutmeg 1 cup water
In a alrge saucepan combine carrots, butter, brown sugar, 1/2 teaspoon salt, nutmeg, cinnamon and 1 cup of water. Bring to a boil over high heat.
Lower heat to a simmer, stirring occasionally, until carrots are tender and lightly glazed, 20 to 25 minutes. If necessary, continue to cook the carrots over moderately-high heat to evaporate any remaining liquid. Season with salt to taste.